A Native American Feast

This meal can be prepared in the traditional way, by a fireside, using clean hot rocks and dropped into a clay pot, or in a Dutch oven. The main course can even be done in a large crock-pot, ensuring tender meat and very little work.

You can use any wild game meat; deer, elk, moose, caribou, or substitute a loin of pork or a piece of tender beef loin; whatever you have available.

Likewise, any mushroom will do, but wild mushrooms are preferred. (If using wild mushrooms, be absolutely sure you know what you are gathering and feeding to your family. Some are deadly.) Dried, rehydrated mushrooms are traditional and give a richer flavor. You can use mushrooms from your produce counter.

In place of the wild onions and garlic, you could use domestic varieties, but you will be lacking flavor.

Venison and wild rice

1 venison boneless loin (backstrap), about 3 lbs
1 handful of wild onions
1/2 handful of wild garlic 2 qts water
11/2 c dried mushrooms 2 t salt
11/2 c cleaned wild rice

Sear boneless loin, with fat trimmed, in just enough shortening to get the job done, allowing about 1/2 pound per person. If the loin is too long to place flat in roaster or Dutch oven, cut in two. (Sear all sides.) Add 1/2 cup cleaned, peeled wild onions (bulb end only), and 1/4 cup cleaned, peeled wild garlic. Sauté lightly. Add water, mushrooms, and salt. Simmer uncovered for three hours. Add wild rice, cover, and simmer for 20 minutes. Uncover and simmer for 20 minutes more or until rice is tender.

Wild blueberry cobbler

2 c dried wild blueberries (if using fresh or canned berries, use 4 c)
1/2 c honey

Topping:

11/2 c flour 1 t salt
1/4 c honey
2 T Butter
1/2 c milk

Place rehydrated blueberries (or fresh or canned blueberries) in baking dish and sprinkle with honey.

For the topping, mix all dry ingredients and honey then cut in butter and add as much milk as is needed to make a thick batter. Spoon this on top of the berries and bake for about 1 hour at 350° F.

Serve hot with maple syrup, honey, or whipped cream.

Fry bread

4 c flour
1 T baking powder
1 t salt
1 1/2 c and a little more warm water
shortening or lard to deep fry

Mix dry ingredients in a bowl. Add water and mix thoroughly. Knead, adding more water or flour as needed. Dough should end up elastic and soft but not sticky. Pinch off balls the size of a small peach. Pat back and forth in hands until about 1/2 inch thick. Melt shortening in heavy frying pan or heavy deep fryer. Heat until hot but not smoking. Carefully fry each bread in hot fat, turning till each side is golden brown. Drain on paper towels and serve hot with warm honey.

Baked squash with corn, wild greens, and hazelnuts

1 large sweet winter squash such as acorn
1 c fresh raw wild greens, such as lambs quarters
1/4 c wild hazelnuts
2 c sweet corn
1/4 c cranberries (optional)
1 T honey for each squash half
1T butter for each squash half

Slice the squash in half and remove seeds. Arrange on cookie sheet and bake 1/2 hour at 300° F. Meanwhile, chop the wild greens medium fine and chop the hazelnuts very fine. Add these to the corn. Add fresh cranberries for taste and color.

Spoon this corn mixture into each squash half. Add honey on top, then butter. Bake until the squash is tender and serve very warm.